Endive stew with vegetable balls

Peel the potatoes, cut into equal pieces and cook together with half of the onion in water with salt in 20 min. Until done. Drain and collect a cup of cooking liquid. Mash the potatoes and onion with 25 g of butter and some cooking juices to a smooth puree. Mix in the endive. Season with salt and pepper.

In the meantime, heat the remaining butter and fry the vegetable balls 4-5 min. Remove from the pan and keep warm on a plate under a lid. Fry the rest of the onion 2 minutes in the pan. Add the syrup, the bouillon tablet and 100 ml of water. Allow the syrup and the tablet to stir up while stirring. Let the gravy cook for 1 min.

Put the endive stew on 4 plates and sprinkle with the fried onions. Make a well in the stew and pour in the gravy. Serve the balls.